Whether you are a regular or new reader of Healthy Living How To, one of the things you might notice, is the use of “ghee” in my recipes. I often get asked by readers what it is and why do I use it. Today's post, 9 Health Benefits of Ghee, is for you.
What the Heck is Ghee?
When it comes to dairy allergies, the milk proteins, casein and whey are the common culprits. Ghee is actually butter, with not only the problematic proteins removed, but also the milk sugar–lactose. Ghee is rich in butyric acid which is great for healing the gut. And when one is experiencing sensitivities or allergies to food, it is pretty likely the gut needs some love. Here are several more benefits of using ghee…
9 Health Benefits of Ghee
♥ Shelf-stable. Due to its low moisture content and lack of dairy, ghee won't turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
♥ High Smoke Point. Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
♥ Stimulates the digestive system. Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
♥ Suitable for the dairy intolerant. Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with lactose or casein intolerance.
♥ Rich in Vitamins A, D, E, and K. Ghee is rich in the healthy fat-soluble vitamins A, D, E, and K, which are critical to bone, brain, heart, and immune system function.
♥ Natural source of the anti-carcinogen CLA. Ghee from grass-fed cows contains the cancer-fighting fatty acid conjugated linolenic acid (CLA) which aids in weight loss and has been shown to slow the progression of some types of cancer and heart disease.
♥ Rich dietary source of butyric acid. Loaded with short chain fatty acids such as butyric acid–a fatty acid which is believed to prevent cancers and tumors – ghee helps restore the integrity of the gut lining, reduces inflammation, has anti-viral properties, and has been shown to benefit those with gut disorders such as ulcerative colitis and Crohn’s disease.
♥ Increases vitamin absorbency. The fats in ghee aid in the absorption of fat-soluble vitamins and minerals from other foods, strengthening the immune system.
♥ Purity. Ghee does not contain harmful hydrogenated oils, artificial additives, preservatives or trans fats.
Source: The Goodness of Ghee
Where do I find ghee?
You've got two choices, you can make ghee, using my simple recipe, or you can buy ghee. Since ghee is shelf-stable it is easy to buy online. Both our local natural food co-op and Whole Foods stocks my favorite ghee.
Hi Vanessa! I use ghee often and the brand you have listed here. I really enjoy cooking with it and find I use less of it as compared to other fats when I saute. Love the flavor.
Hi!
Love your site, its awesome! Quick question: which is better (for cooking) ghee or coconut oil????
Ghee is more stable at higher temperatures.
I never thought of ghee being dairy free – I didn’t think about it, actually. I’ve used it many times in the past because I like to cook a lot. It’s simple to make. Thank you for this article – my daughter loves butter and is doing the paleo diet with me, so she’s excited to use ghee for cooking now. 🙂
Do you substitute Ghee for butter in most recipes?
I do.
Good information here, but there is a bit of misinformation as well. Ghee is not suitable for people who are very sensitive to milk/lactose products at all. It will make us just as sick as any other milk product (I know from experience). It should only be considered suitable for those who have only a minor intolerance.
I have a severe intolerance to dairy and use ghee daily without issue.
That is interesting. Every time I’ve eaten it, I’ve gotten just as sick as if I’d eaten butter. Mine is severe enough that I’ve had to eliminate not just all dairy products, but pretty much anything that contains an ingredient derived from milk as well. “Lactose-free” products make me sick, as do trace amounts in other foods. In addition, a lot of other people I know who are intolerant can prevent most symptoms by taking Lactaid, but it doesn’t work with me at all. I haven’t met many people who are as extremely sensitive as I am, though. I actually have to tell restaurants that I’m allergic, because if there is even the slightest cross contamination, I will get sick.
I LOVE GHEE!!! The flavor, the soft consistency, the smell.. and is super healthy – I combine it with honey in a bread, to cook, etc!! I also use the coconut oil -is my favorite to cook, but if I want a butter flavor I use ghee!
Would you recommend using Trader Joe’s ghee or is there another brand that is better?
I have not used Trader Joe’s ghee. The brand I use is linked at the bottom of the blog post.